Anyone have a recipe for making chili powder at home?

Thanks

In article >,
says...
> Anyone have a recipe for making chili powder at home?

I buy a variety of hot, warm and sweet dried peppers in the Latin food
section of the market and use them as follows:

1 ancho chile
1 guadjilo chile
1 chipotle
1 California chile
Remove seeds and grind above, one at a time, in your spice grinder (I
have a small coffee grinder that I use just for spices). To this, add:
2 Tablespoons paprika
2 Tablespoons granulated garlic
2 Tablespoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground allspice
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground mace

Sometimes I leave out the cinnamon, cloves and mace, depending on my
mood; I like it both ways.

--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

>Roy Jose Lorr wrote:
>
>Anyone have a recipe for making chili powder at home?

Yeah, order it from penzeys.com


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Roy Jose Lorr wrote:
>
>Anyone have a recipe for making chili powder at home?

Yeah, order it from penzeys.com


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Donna Rose wrote:

> In article >,
> says...
> > Anyone have a recipe for making chili powder at home?
>
> I buy a variety of hot, warm and sweet dried peppers in the Latin food
> section of the market and use them as follows:
>
> 1 ancho chile
> 1 guadjilo chile
> 1 chipotle
> 1 California chile
> Remove seeds and grind above, one at a time, in your spice grinder (I
> have a small coffee grinder that I use just for spices). To this, add:
> 2 Tablespoons paprika
> 2 Tablespoons granulated garlic
> 2 Tablespoons ground cumin
> 2 teaspoons ground coriander
> 2 teaspoons ground allspice
> 2 teaspoons dried oregano
> 1 1/2 teaspoons salt
> 1 teaspoon ground cinnamon
> 1/2 teaspoon ground cloves
> 1/2 teaspoon ground mace
>
> Sometimes I leave out the cinnamon, cloves and mace, depending on my
> mood; I like it both ways.

Great list... just what I was looking for.

Thanks
--

The last stage of
utopian sentimentalism
is homicidal mania.

PENMART01 wrote:

> >Roy Jose Lorr wrote:
> >
> >Anyone have a recipe for making chili powder at home?
>
> Yeah, order it from penzeys.com

Nice variety but expensive... good source for items I can't find at
the Co-op where I shop spices in bulk.

Thanks

PENMART01 wrote:

> >Roy Jose Lorr wrote:
> >
> >Anyone have a recipe for making chili powder at home?
>
> Yeah, order it from penzeys.com

Nice variety but expensive... good source for items I can't find at
the Co-op where I shop spices in bulk.

Thanks

Roy Jose Lorr wrote:
> Anyone have a recipe for making chili powder at home?
>
> Thanks

This is a no-salt blend from an American Heart Association cookbook entitled
"Cooking Without Your Salt Shaker". The book (no longer in publication)
netted me a funny little letter from someone at the AHA saying "Wow! That
book is a collector's item!" Yeah, and it's NOT for sale

3 Tbs. sweet paprika
2 Tbs. finely crushed dried oregano
1 tsp. dried cumin
1 tsp. dried turmeric
1 tsp. garlic powder
1/4 -1/2 tsp. ground cayenne peppers (to taste)

Blend all together. Makes about 4 Tbs. chili powder. Use in place of
commercially sold chili powder.

Jill

Roy Jose Lorr wrote:
> Anyone have a recipe for making chili powder at home?
>
> Thanks

This is a no-salt blend from an American Heart Association cookbook entitled
"Cooking Without Your Salt Shaker". The book (no longer in publication)
netted me a funny little letter from someone at the AHA saying "Wow! That
book is a collector's item!" Yeah, and it's NOT for sale

3 Tbs. sweet paprika
2 Tbs. finely crushed dried oregano
1 tsp. dried cumin
1 tsp. dried turmeric
1 tsp. garlic powder
1/4 -1/2 tsp. ground cayenne peppers (to taste)

Blend all together. Makes about 4 Tbs. chili powder. Use in place of
commercially sold chili powder.

Jill

>This is a no-salt blend from an American Heart Association cookbook entitled
>"Cooking Without Your Salt Shaker". The book (no longer in publication)
>netted me a funny little letter from someone at the AHA saying "Wow! That
>book is a collector's item!" Yeah, and it's NOT for sale
>
>3 Tbs. sweet paprika
>2 Tbs. finely crushed dried oregano
>1 tsp. dried cumin
>1 tsp. dried turmeric
>1 tsp. garlic powder
>1/4 -1/2 tsp. ground cayenne peppers (to taste)
>
>Blend all together. Makes about 4 Tbs. chili powder. Use in place of
>commercially sold chili powder.
>
>Jill

That recipe contains no chili pepper, and with the paprika and tumeric will
produce a lurid orange dish - blech! Penzeys chili powders contain no salt,
and will cost less than amassing the ingredients separately to produce ones
own... not to mention the time and effort saved.

Penzeys.com:
"Medium Hot Chili Powder salt free Warm
Our most popular chili powder. Good rich flavor, with a pleasing bite that's
not too hot. Use 2 TB. per quart for great chili. Add to guacamole, or make a
paste by mixing chili powder with equal parts of water and lime juice, and rub
on poultry, beef or pork ribs for grilling or broiling. Hand-mixed from: Ancho
chili pepper, red pepper, cumin, garlic and Mexican oregano. 16 oz bag -
11.90"

One pound of Penzeys no-salt chili powder is a lot (more than a quart). And at
75¢/ounce is a real bargain.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> Penzeys chili powders contain no salt,
> and will cost less than amassing the ingredients separately to produce ones
> own... not to mention the time and effort saved.

Yeah, but you get whatever blend they feel like giving you, take it
or leave it. No thanks, I'll make my own. The recipe Donna posted
was a good one, and there are thousands of others out there.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

PENMART01 wrote:

> Penzeys chili powders contain no salt,
> and will cost less than amassing the ingredients separately to produce ones
> own... not to mention the time and effort saved.

Yeah, but you get whatever blend they feel like giving you, take it
or leave it. No thanks, I'll make my own. The recipe Donna posted
was a good one, and there are thousands of others out there.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

>Reg sez:
>
>PENMART01 wrote:
>
>> Penzeys chili powders contain no salt,
>> and will cost less than amassing the ingredients separately to produce ones
>> own... not to mention the time and effort saved.
>
>Yeah, but you get whatever blend they feel like giving you, take it
>or leave it.

Duh... there's nothing preventing one from adding to it... chili powder, like
any other prepared blend is considered a base... you're obviously not much use
in the kitchen either.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Reg sez:
>
>PENMART01 wrote:
>
>> Penzeys chili powders contain no salt,
>> and will cost less than amassing the ingredients separately to produce ones
>> own... not to mention the time and effort saved.
>
>Yeah, but you get whatever blend they feel like giving you, take it
>or leave it.

Duh... there's nothing preventing one from adding to it... chili powder, like
any other prepared blend is considered a base... you're obviously not much use
in the kitchen either.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Reg wrote:

> PENMART01 wrote:
>
>> Penzeys chili powders contain no salt,
>> and will cost less than amassing the ingredients separately to produce
>> ones
>> own... not to mention the time and effort saved.
>
>
> Yeah, but you get whatever blend they feel like giving you, take it
> or leave it. No thanks, I'll make my own. The recipe Donna posted
> was a good one, and there are thousands of others out there.



Instead of chili powder, I usually use dried New Mexico or guajillo
peppers when I make chili, and I add oregano, garlic powder, black
pepper, and cumin to taste. (Often I don't use any cumin.) I have been
known to use just ancho peppers and adjust the heat with cayenne powder.

Remove the stems and most if the seeds from the peppers. Simmer in
water, covered, until the peppers are soft. Either blenderize to a
paste in the soaking water, or scrape the pulp from inside the pepper
skins and mix the pulp with the soaking water.

Most people seem to like a base of ancho peppers, with a little New
Mexico peppers to add interest. I like it better the other way around.
Buy a bag of dried New Mexico peppers and a bag of anchos and experiment.

If you can find some powdered Chimayo peppers, that's really about all
you need to make great chili, without all the soaking and grinding.

Best regards,
Bob

PENMART01 wrote:

> Duh... there's nothing preventing one from adding to it... chili powder, like
> any other prepared blend is considered a base... you're obviously not much use
> in the kitchen either.
>

And what if they put something in there you don't want? In the long
run it's more trouble than it's worth. Making it yourself easy,
unless you're penmart.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

>PENMART01 wrote:
>
>> Duh... there's nothing preventing one from adding to it... chili powder,
>like
>> any other prepared blend is considered a base... you're obviously not much
>use
>> in the kitchen either.
>>
>
>And what if they put something in there you don't want?

"Chili Powder" is a blend that MUST contain ground chili peppers, garlic
powder, oregano, and cumin... nothing more, nothing less... salt and hot pepper
are optional. Anything else one may add is simply a separate ingredient, like
if one adds black pepper. Reg, you are truly a kitchen idiot... just because
one adds some of every spice they own to ground chili pepper that does not make
that *mud* chili powder. I'm 100% positive you haven't a clue how to prepare
any version of chili... other than with a can opener.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>PENMART01 wrote:
>
>> Duh... there's nothing preventing one from adding to it... chili powder,
>like
>> any other prepared blend is considered a base... you're obviously not much
>use
>> in the kitchen either.
>>
>
>And what if they put something in there you don't want?

"Chili Powder" is a blend that MUST contain ground chili peppers, garlic
powder, oregano, and cumin... nothing more, nothing less... salt and hot pepper
are optional. Anything else one may add is simply a separate ingredient, like
if one adds black pepper. Reg, you are truly a kitchen idiot... just because
one adds some of every spice they own to ground chili pepper that does not make
that *mud* chili powder. I'm 100% positive you haven't a clue how to prepare
any version of chili... other than with a can opener.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> "Chili Powder" is a blend that MUST contain ground chili peppers, garlic
> powder, oregano, and cumin... nothing more, nothing less

Heh. Shows what you know

--
Reg email: RegForte (at) (that free MS email service) (dot) com

PENMART01 wrote:

> "Chili Powder" is a blend that MUST contain ground chili peppers, garlic
> powder, oregano, and cumin... nothing more, nothing less

Heh. Shows what you know

--
Reg email: RegForte (at) (that free MS email service) (dot) com

PENMART01 wrote:
>>This is a no-salt blend from an American Heart Association cookbook entitled
>>"Cooking Without Your Salt Shaker". The book (no longer in publication)
>>netted me a funny little letter from someone at the AHA saying "Wow! That
>>book is a collector's item!" Yeah, and it's NOT for sale
>>
>>3 Tbs. sweet paprika
>>2 Tbs. finely crushed dried oregano
>>1 tsp. dried cumin
>>1 tsp. dried turmeric
>>1 tsp. garlic powder
>>1/4 -1/2 tsp. ground cayenne peppers (to taste)
>>
>>Blend all together. Makes about 4 Tbs. chili powder. Use in place of
>>commercially sold chili powder.
>>
>>Jill
>
>
> That recipe contains no chili pepper, ...


The recipe does contain chile, both paprika and cayenne are chiles;
but, at 3 tablespoons mild to 1/4 to 1/2 teaspoon hot, there won't be
much heat.

PENMART01 wrote:
>>This is a no-salt blend from an American Heart Association cookbook entitled
>>"Cooking Without Your Salt Shaker". The book (no longer in publication)
>>netted me a funny little letter from someone at the AHA saying "Wow! That
>>book is a collector's item!" Yeah, and it's NOT for sale
>>
>>3 Tbs. sweet paprika
>>2 Tbs. finely crushed dried oregano
>>1 tsp. dried cumin
>>1 tsp. dried turmeric
>>1 tsp. garlic powder
>>1/4 -1/2 tsp. ground cayenne peppers (to taste)
>>
>>Blend all together. Makes about 4 Tbs. chili powder. Use in place of
>>commercially sold chili powder.
>>
>>Jill
>
>
> That recipe contains no chili pepper, ...


The recipe does contain chile, both paprika and cayenne are chiles;
but, at 3 tablespoons mild to 1/4 to 1/2 teaspoon hot, there won't be
much heat.

"Roy Jose Lorr" > wrote in message
...
> Anyone have a recipe for making chili powder at home?
>
> Thanks
>

Probably not worth the effort. Order it.

"Roy Jose Lorr" > wrote in message
...
> Anyone have a recipe for making chili powder at home?
>
> Thanks
>

Probably not worth the effort. Order it.

Rich McCormack wrote:
> PENMART01 wrote:
>>> This is a no-salt blend from an American Heart Association cookbook
>>> entitled "Cooking Without Your Salt Shaker". The book (no longer
>>> in publication) netted me a funny little letter from someone at the
>>> AHA saying "Wow! That book is a collector's item!" Yeah, and it's
>>> NOT for sale
>>>
>>> 3 Tbs. sweet paprika
>>> 2 Tbs. finely crushed dried oregano
>>> 1 tsp. dried cumin
>>> 1 tsp. dried turmeric
>>> 1 tsp. garlic powder
>>> 1/4 -1/2 tsp. ground cayenne peppers (to taste)
>>>
>>> Blend all together. Makes about 4 Tbs. chili powder. Use in place
>>> of commercially sold chili powder.
>>>
>>> Jill
>>
>>
>> That recipe contains no chili pepper, ...
>
>
> The recipe does contain chile, both paprika and cayenne are chiles;
> but, at 3 tablespoons mild to 1/4 to 1/2 teaspoon hot, there won't be
> much heat.

Cayenne IF you want, can be added in much larger quantities. I prefer to
allow people to spice it up at the table. Not everyone likes their food to
be so spicy that you can't actually taste it. Maybe that's just me

Jill

Rich McCormack wrote:
> PENMART01 wrote:
>>> This is a no-salt blend from an American Heart Association cookbook
>>> entitled "Cooking Without Your Salt Shaker". The book (no longer
>>> in publication) netted me a funny little letter from someone at the
>>> AHA saying "Wow! That book is a collector's item!" Yeah, and it's
>>> NOT for sale
>>>
>>> 3 Tbs. sweet paprika
>>> 2 Tbs. finely crushed dried oregano
>>> 1 tsp. dried cumin
>>> 1 tsp. dried turmeric
>>> 1 tsp. garlic powder
>>> 1/4 -1/2 tsp. ground cayenne peppers (to taste)
>>>
>>> Blend all together. Makes about 4 Tbs. chili powder. Use in place
>>> of commercially sold chili powder.
>>>
>>> Jill
>>
>>
>> That recipe contains no chili pepper, ...
>
>
> The recipe does contain chile, both paprika and cayenne are chiles;
> but, at 3 tablespoons mild to 1/4 to 1/2 teaspoon hot, there won't be
> much heat.

Cayenne IF you want, can be added in much larger quantities. I prefer to
allow people to spice it up at the table. Not everyone likes their food to
be so spicy that you can't actually taste it. Maybe that's just me

Jill

jmcquown wrote:
> Rich McCormack wrote:
>
>>PENMART01 wrote:
>>
>>>>This is a no-salt blend from an American Heart Association cookbook
>>>>entitled "Cooking Without Your Salt Shaker". The book (no longer
>>>>in publication) netted me a funny little letter from someone at the
>>>>AHA saying "Wow! That book is a collector's item!" Yeah, and it's
>>>>NOT for sale
>>>>
>>>>3 Tbs. sweet paprika
>>>>2 Tbs. finely crushed dried oregano
>>>>1 tsp. dried cumin
>>>>1 tsp. dried turmeric
>>>>1 tsp. garlic powder
>>>>1/4 -1/2 tsp. ground cayenne peppers (to taste)
>>>>
>>>>Blend all together. Makes about 4 Tbs. chili powder. Use in place
>>>>of commercially sold chili powder.
>>>>
>>>>Jill
>>>
>>>
>>>That recipe contains no chili pepper, ...
>>
>>
>>The recipe does contain chile, both paprika and cayenne are chiles;
>>but, at 3 tablespoons mild to 1/4 to 1/2 teaspoon hot, there won't be
>>much heat.
>
>
> Cayenne IF you want, can be added in much larger quantities. I prefer to
> allow people to spice it up at the table. Not everyone likes their food to
> be so spicy that you can't actually taste it. Maybe that's just me
>
> Jill
>
>

I don't generally make chile powder to keep on hand, as in ground
chiles plus other spices stored in some sort of container to shake on
or spoon out by teaspoon or tablespoon as needed (with the exception
of my Pico de Gallo blend, a 2:1 blend of ground chiles and finely
ground salt; and, my BBQ spice rub, a more complex blend of ground
chiles, spices and brown sugar). I do sometimes mix blends of ground
chiles ranging from mild (paprika and ancho), medium (New Mex and CA)
and hot (cayenne, Fresno, jalapeno and habanero) to which I add fresh
and/or dried ingredients (chiles, onion, garlic, cumin, salt, black
pepper, etc.) as needed for making My Chile...or whatever. Smoked
chiles also add an interesting taste not found in most commercial
blends. I've experimented chipotles and smoked habaneros, which would
be considered HOT to VERY HOT by most people, with much success from a
chile-head perspective. At the other end of the scale, I recently
smoked some anchos (which are at the lower end of the scoville scale),
with my plan being to make some smoked ancho ale. There's also smoked
paprika, available commercially, that I haven't tried but will sooner
or later. Heat is neat but not of primary importance...flavor always
comes first.

Rich

jmcquown wrote:
> Rich McCormack wrote:
>
>>PENMART01 wrote:
>>
>>>>This is a no-salt blend from an American Heart Association cookbook
>>>>entitled "Cooking Without Your Salt Shaker". The book (no longer
>>>>in publication) netted me a funny little letter from someone at the
>>>>AHA saying "Wow! That book is a collector's item!" Yeah, and it's
>>>>NOT for sale
>>>>
>>>>3 Tbs. sweet paprika
>>>>2 Tbs. finely crushed dried oregano
>>>>1 tsp. dried cumin
>>>>1 tsp. dried turmeric
>>>>1 tsp. garlic powder
>>>>1/4 -1/2 tsp. ground cayenne peppers (to taste)
>>>>
>>>>Blend all together. Makes about 4 Tbs. chili powder. Use in place
>>>>of commercially sold chili powder.
>>>>
>>>>Jill
>>>
>>>
>>>That recipe contains no chili pepper, ...
>>
>>
>>The recipe does contain chile, both paprika and cayenne are chiles;
>>but, at 3 tablespoons mild to 1/4 to 1/2 teaspoon hot, there won't be
>>much heat.
>
>
> Cayenne IF you want, can be added in much larger quantities. I prefer to
> allow people to spice it up at the table. Not everyone likes their food to
> be so spicy that you can't actually taste it. Maybe that's just me
>
> Jill
>
>

I don't generally make chile powder to keep on hand, as in ground
chiles plus other spices stored in some sort of container to shake on
or spoon out by teaspoon or tablespoon as needed (with the exception
of my Pico de Gallo blend, a 2:1 blend of ground chiles and finely
ground salt; and, my BBQ spice rub, a more complex blend of ground
chiles, spices and brown sugar). I do sometimes mix blends of ground
chiles ranging from mild (paprika and ancho), medium (New Mex and CA)
and hot (cayenne, Fresno, jalapeno and habanero) to which I add fresh
and/or dried ingredients (chiles, onion, garlic, cumin, salt, black
pepper, etc.) as needed for making My Chile...or whatever. Smoked
chiles also add an interesting taste not found in most commercial
blends. I've experimented chipotles and smoked habaneros, which would
be considered HOT to VERY HOT by most people, with much success from a
chile-head perspective. At the other end of the scale, I recently
smoked some anchos (which are at the lower end of the scoville scale),
with my plan being to make some smoked ancho ale. There's also smoked
paprika, available commercially, that I haven't tried but will sooner
or later. Heat is neat but not of primary importance...flavor always
comes first.

Rich

>Ramone writes:

>>"jmcquown" wrote:
>>>Roy Jose Lorr wrote:
>>> Anyone have a recipe for making chili powder at home?
>>
>>This is a no-salt blend from an American Heart Association cookbook entitled
>>
>>3 Tbs. sweet paprika
>>2 Tbs. finely crushed dried oregano
>>1 tsp. dried cumin
>>1 tsp. dried turmeric
>>1 tsp. garlic powder
>>1/4 -1/2 tsp. ground cayenne peppers (to taste)
>>
>
>This makes Cincinnati chili. If you intend to make southwestern or
>Texmex style chili, lose the paprika and use dried New Mexican chilis
>(Anaheims). I made my own once when I got some bulk powdered Anaheims
>from New Mexico. I used Chef John Folse's recipe, which is excellent.
>You can find it here.
>
>http://www.jfolse.com/recipes/misc/misc02.htm

INGREDIENTS:

10 tablespoons Anaheim or guajillo chile powder
3 tablespoons ground cumin
3 tablespoons ground dried oregano
3 tablespoons garlic powder
2 tablespoons cayenne chile powder or other
hot chile powder, such as chiltepin or Thai
2 tablespoons pasilla or other mild chile powder, such as ancho
2 tablespoons salt

Folse best stick to gumbo. Your offering is just as poor, maybe worse... way
too large a proportion of cumin, garlic, and enough cayenne to make it inedible
to all but the braindead, and enough salt to make typical stupidmarket fare
seem wonderfully gourmet by comparison. Quality chili powder should be mostly
ground chili (at least 80% by weight), yours is less than half chili.... and in
fact so far off from decent chili powder that any recipe made with it will be
inedible. You're another one whose taste is in their ass.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Ramone writes:

>>"jmcquown" wrote:
>>>Roy Jose Lorr wrote:
>>> Anyone have a recipe for making chili powder at home?
>>
>>This is a no-salt blend from an American Heart Association cookbook entitled
>>
>>3 Tbs. sweet paprika
>>2 Tbs. finely crushed dried oregano
>>1 tsp. dried cumin
>>1 tsp. dried turmeric
>>1 tsp. garlic powder
>>1/4 -1/2 tsp. ground cayenne peppers (to taste)
>>
>
>This makes Cincinnati chili. If you intend to make southwestern or
>Texmex style chili, lose the paprika and use dried New Mexican chilis
>(Anaheims). I made my own once when I got some bulk powdered Anaheims
>from New Mexico. I used Chef John Folse's recipe, which is excellent.
>You can find it here.
>
>http://www.jfolse.com/recipes/misc/misc02.htm

INGREDIENTS:

10 tablespoons Anaheim or guajillo chile powder
3 tablespoons ground cumin
3 tablespoons ground dried oregano
3 tablespoons garlic powder
2 tablespoons cayenne chile powder or other
hot chile powder, such as chiltepin or Thai
2 tablespoons pasilla or other mild chile powder, such as ancho
2 tablespoons salt

Folse best stick to gumbo. Your offering is just as poor, maybe worse... way
too large a proportion of cumin, garlic, and enough cayenne to make it inedible
to all but the braindead, and enough salt to make typical stupidmarket fare
seem wonderfully gourmet by comparison. Quality chili powder should be mostly
ground chili (at least 80% by weight), yours is less than half chili.... and in
fact so far off from decent chili powder that any recipe made with it will be
inedible. You're another one whose taste is in their ass.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

: "Roy Jose Lorr" > wrote in message
: ...
:> Anyone have a recipe for making chili powder at home?
:> Thanks

Kswck > wrote:
: Probably not worth the effort. Order it.


I can appreciate the OP's desire to make his own. I
enjoy making spice blends for Christmas presents. I
make a curry blend, and a well-intentioned "traditional"
Tex-Mex chili blend. I enjoy making the labels for
the little jars, and the gift tags to go with. The
recipients seem to enjoy these gifts as well. I buy Penzeys
too, for me, but just enjoy making presents in this fashion.
It's like, Barb Schaller makes better jam than I do,
but if I give Barb's jammies as gifts, it's not the
same ting as when I make my own jam. Course, I
might use Barb (or Jamie's) recipes ...

"-)

Tammy, Saccamenna

: "Roy Jose Lorr" > wrote in message
: ...
:> Anyone have a recipe for making chili powder at home?
:> Thanks

Kswck > wrote:
: Probably not worth the effort. Order it.


I can appreciate the OP's desire to make his own. I
enjoy making spice blends for Christmas presents. I
make a curry blend, and a well-intentioned "traditional"
Tex-Mex chili blend. I enjoy making the labels for
the little jars, and the gift tags to go with. The
recipients seem to enjoy these gifts as well. I buy Penzeys
too, for me, but just enjoy making presents in this fashion.
It's like, Barb Schaller makes better jam than I do,
but if I give Barb's jammies as gifts, it's not the
same ting as when I make my own jam. Course, I
might use Barb (or Jamie's) recipes ...

"-)

Tammy, Saccamenna

On Sat, 10 Jul 2004 20:29:36 +0000 (UTC), TammyM
> wrote:

> Tammy, Saccamenna

Are you off your crutches?

<s>


Practice safe eating - always use condiments

wrote:
>
> Yes, it's just you - the heat provided by chiles is a sensation, not
> a flavor. If you think that you can't taste hot food because it's
> too hot, that just means your brain can't process the strong sensation
> and taste at the same time. I find those kinds of people lack concentration
> and cannot multitask.

(snicker) I guess we've heard from Doctor Buzzbeer.

nancy

wrote:
>
> Yes, it's just you - the heat provided by chiles is a sensation, not
> a flavor. If you think that you can't taste hot food because it's
> too hot, that just means your brain can't process the strong sensation
> and taste at the same time. I find those kinds of people lack concentration
> and cannot multitask.

(snicker) I guess we've heard from Doctor Buzzbeer.

nancy

wrote:
>
> Yes, it's just you - the heat provided by chiles is a sensation, not
> a flavor. If you think that you can't taste hot food because it's
> too hot, that just means your brain can't process the strong sensation
> and taste at the same time. I find those kinds of people lack concentration
> and cannot multitask.


Do you realize that in addition to top-posting, you replied to a
three-week-old message?




Brian Rodenborn

wrote:
>
> Yes, it's just you - the heat provided by chiles is a sensation, not
> a flavor. If you think that you can't taste hot food because it's
> too hot, that just means your brain can't process the strong sensation
> and taste at the same time. I find those kinds of people lack concentration
> and cannot multitask.


Do you realize that in addition to top-posting, you replied to a
three-week-old message?




Brian Rodenborn

: Do you realize that in addition to top-posting, you replied to a
: three-week-old message?


: Brian Rodenborn


Do you realize that the age of a message has absolutely no bearing
on whether somebody can or should reply to it? If messages weren't
meant to be replied to, they would be deleted. But that's not what
Newsgroups are all about. You act like you know something about net
news with your spewage about top-posting, but you obviously don't
have a clue. Sorry I don't have as much time to waste reading
newsgroups as you obviously do!

: Do you realize that in addition to top-posting, you replied to a
: three-week-old message?


: Brian Rodenborn


Do you realize that the age of a message has absolutely no bearing
on whether somebody can or should reply to it? If messages weren't
meant to be replied to, they would be deleted. But that's not what
Newsgroups are all about. You act like you know something about net
news with your spewage about top-posting, but you obviously don't
have a clue. Sorry I don't have as much time to waste reading
newsgroups as you obviously do!

: Do you realize that in addition to top-posting, you replied to a
: three-week-old message?


: Brian Rodenborn


Do you realize that the age of a message has absolutely no bearing
on whether somebody can or should reply to it? If messages weren't
meant to be replied to, they would be deleted. But that's not what
Newsgroups are all about. You act like you know something about net
news with your spewage about top-posting, but you obviously don't
have a clue. Sorry I don't have as much time to waste reading
newsgroups as you obviously do!